Chlorophyll is a green bomb and a powerful antioxidant that will give your body energy.
Chlorophyll is a family of green pigments in plants. It’s part of the system that allows plants to photosynthesise, or use energy from the sun. Because green leafy vegetables are healthy and contain chlorophyll, it stands to reason that chlorophyll on its own will be healthy, too.
If you’re looking for chlorophyll-rich foods, just trust your eyes – the darker the green vegetables, the more chlorophyll they have.
What is blood to the human and animal organism, to plants is chlorophyll. The pigment that gives them a green color at the molecular level is similar to hemoglobin, so it behaves in the body, that is, it helps the supply of oxygen and the formation of red blood cells.
Chlorophyll is a strong antioxidant, which means that it repairs cell damage caused by oxidative stress, alleviates inflammation, strengthens immunity and reduces the risk of developing cancer cells. It is a valuable body cleanser, it promotes the expulsion of toxins from it, helps the liver to regenerate and protects the intestines and their microbiome, and you know that the intestines are crucial for the health of the whole organism because they create immunity.
Chlorophyll is miraculous. It has so many benefits for our health, that it makes it a miracle food.
But the biggest miracle of chlorophyll is that its molecular structure is identical to the structure of hemoglobin, with one small difference. In hemoglobin the central atom is iron, while in chlorophyll it is magnesium. When we ingest chlorophyll, it does the job of hemoglobin. (Hemoglobin is very important for the health of our blood – in fact, 75% of blood consists of hemoglobin). Chlorophyll helps rebuild and regenerate red blood cells, and increases our energy and health very quickly.
Foods rich in chlorophyll
If you are looking for chlorophyll rich foods, just trust your eyes – the darker the green vegetables, the more chlorophyll they have. Spinach, chard, kale, parsley, broccoli and kale are excellent sources of chlorophyll as well as various types of lettuce, arugula, dill and wild herbs. It is also abundant in algae.
In order to preserve valuable nutrients from this vegetable, it is important not to overcook it.
Just a few minutes of steaming or water cooking is enough to make it ready to eat.
But many people use chlorophyll powder or tablets as a dietary supplement. It is especially popular in the spring, during detox diets, because it is a powerful body cleanser that will help speed up your metabolism and lose extra pounds. Of course, it is good to consult a doctor when taking any dietary supplement, including chlorophyll, and not to exceed the recommended amount.
Sources of chlorophyll
Green pulpy juice – you can make it yourself from fresh vegetables or from ready-made chlorophyll. Green juices are a rich source of alkalizing, full of chlorophyll ingredients, which are quickly absorbed by the body.
Ready Liquid Chlorophyll – one of my favorite dietary supplements – a thick and concentrated source of chlorophyll, almost tasteless, which you can add to any beverage (in water, juice, smoothie …) Unlike many other concentrates, this chlorophyll is not processed and contains no preservatives, dyes or artificial sweeteners.
Fresh green vegetables – eat as much as you can! I mean large amounts of lettuce, spinach, broccoli, asparagus, kale, etc. This vegetable is green precisely because it contains chlorophyll, so eat it! Note that with cooking, chlorophyll disappears from vegetables.
So, our simple message is: ingest as much chlorophyll as possible! It will do wonders for your health and give you a lot more energy. Raw green vegetables and green pulpy juices are a great source of chlorophyll, and if you are unable to consume them, consider taking ready-made chlorophyll.